Cantal is named after the Cantal mountains in Auvergne and is the only French cheese to be made like an English farmhouse cheddar. So it has a lot of cheddary character and is great to cook with. The flavour changes with age; a young Cantal is mild, nutty and milky while older cheeses develop a stronger tang. It’s at its best at around 3-6 months old.
One of France’s oldest cheeses, Cantal was mentioned by the Roman Pliny the Elder way back in the 1st century AD. Rather more recently it’s been AOC protection since 1956.
Caramelized Onion or Cheese Board Chutney work a treat. You can grate it into a gratin, soups and sauces and it would add a nice Gallic twist to your classic ploughman’s lunch. No heavy red wine please! A Burgundy is called for.